Season’s will also serve imported and domestic cheeses presented with an assortment of fresh berries and grapes, baked brie en croute with a blueberrylemon compote, cliengini mozzarella tossed with basil pesto, marinated olives and an assortment of house-pickled vegetables, along with in-house smoked sides of salmon with chopped boiled egg, red onion brunoise, capers and lemon dill sour cream.

There will be traditional brunch selections along with featured entrees of spring-herb and sea saltcrusted New York strip of beef, carved to order, presented with au jus and horseradish cream, blackened chicken breasts, thinly sliced and accompanied by grilled pineapple and mango salsa and a roasted red pepper cream sauce, and herb-crusted pork loin stuffed with spinach, feta and artichoke hearts, served with smoked tomato coulis and pepperoncini relish.

An assortment of holiday pastries, pies and cakes will be available for dessert.

The cost is $38.95 per adult, plus tax and gratuity. Children ages 6 to 11 are half price, and those younger than 5 dine for free. Reservations are suggested. Visit hlinn.com/ news for more information.

TRYON

‘BBQ Pitmasters’ to visit Blue Ridge festival

The Blue Ridge Barbecue and Music Festival will host the cast and crew of Destination America’s popular TV show “BBQ Pitmasters” June 14-15 at Harmon Field in Tryon.

Festival founder Jim Tabb, whose daughter Lee Ann Whippen has frequently appeared on the show, was instrumental in getting “Pitmasters” to come to Tryon.

“I’ve wanted this for a long time,” Tabb said. “The show has a great following, and it will bring even more national attention to our area.”

The Blue Ridge Barbecue and Music Festival will be celebrating its 20th anniversary this year.

“What a fitting way to add to the fun and excitement of this special birthday year,” chairman Chuck Britton said.

Visit blueridgebbqfestival. com for more information.

SALUDA

Tailgate market open on Fridays

The Saluda Tailgate Market is now open from 4:30 to 6:30 p.m. Fridays off West Main in Saluda.

Starter plants are available, as well as fresh foods. Call 828-606-5713 or visit saludatailgate.com for more information.

BREVARD

Cooking school plans several May classes

Blue Ridge Cooking School at 400 S. Broad St., Brevard, is hosting the following classes in May:

◆ Tuesday: Healthy grains and legumes class.

Students will learn all about natural, healthy carbs that fill you up, keep you full and satisfied, and taste great. Recipes for this class include red quinoa with pistachios, lentil stew with cannellini beans, curried couscous and a barley and kale salad. Cost is $35.

◆ May 15: Guest Chef Jose Rosario of Trailblazers Bar and Grill will be cooking the foods that he grew up eating in Puerto Rico.

He will make arroz con pollo with some surprises up his sleeve. Cost is $45.

◆ May 21: A full Greek Meal class, from soup to nuts.

Students will make souvlaki and an olive/ cheese tray. Then move on to moussaka with a real Greek salad. Also, galaktobouriko, baked custard sandwiched between layers of phyllo and drizzled with honey. Cost is $35.

◆ May 23: The Irish Cuisine class will make pork pie, duhallow cheese and grits souffle, bread-andbutter pudding with whiskey creme, and a bakewell tart. Cost is $35.

On the menu: bangers and mash (cumberland sausages with mashed potatoes), bubble and squeak (sauteed cabbage and potatoes), Welsh rarebit (ale and cheese sauce served over toast points) mushy peas, Eton Mess (berries and meringue) and a pint of English ale.

Call 828-883-8444 or email blueridgebakery@ yahoo.com for more information.

<p>Mountain Pie hosting Mother's Day breakfast </p><p>The Mountain Pie and Cake Co. at 3400 Asheville Highway, Hendersonville, is hosting Mother's Day breakfast with musical entertainment at 8:30 and 10:30 a.m. Saturday and Sunday.</p><p>The Saturday entertainment is from Chris Waldrup. The Sunday entertainment is the music of Marc Yaxley and Gary Lockaby.</p><p>The price for the meal is $12.50 plus tax and tip. Call 828-693-0501 for reservations or visit www. mountainpiecompany.com for more information. </p><p>FLAT ROCK </p><p>Mother's Day brunch at Season's on Sunday </p><p>Season's Restaurant at Highland Lake Inn, 86 Lily Pad Lane, Flat Rock, will serve a Mother's Day brunch buffet from 10:30 a.m. to 6 p.m. Sunday.</p><p>Every mother in attendance will receive a carnation as a sign of appreciation from the staff at Season's.</p><p>The buffet is accompanied by music from Bruce Lang.</p><p>This year's Mother's Day feast will include an array of chef's soups du jour and house-made salads, including Southwestern chicken and tomatillo soup with tortilla crisps, sweet potato bisque with fried sweet potatoes, a salad of baby spinach tossed with South Carolina strawberries, candied pecans, red onions, shaved fennel and white balsamic vinaigrette, Mediterranean couscous salad with kalamata olives, roasted peppers, artichoke hearts, cucumber, oregano and red wine vinaigrette, along with fresh fruit.</p><p>Season's will also serve imported and domestic cheeses presented with an assortment of fresh berries and grapes, baked brie en croute with a blueberrylemon compote, cliengini mozzarella tossed with basil pesto, marinated olives and an assortment of house-pickled vegetables, along with in-house smoked sides of salmon with chopped boiled egg, red onion brunoise, capers and lemon dill sour cream.</p><p>There will be traditional brunch selections along with featured entrees of spring-herb and sea saltcrusted New York strip of beef, carved to order, presented with au jus and horseradish cream, blackened chicken breasts, thinly sliced and accompanied by grilled pineapple and mango salsa and a roasted red pepper cream sauce, and herb-crusted pork loin stuffed with spinach, feta and artichoke hearts, served with smoked tomato coulis and pepperoncini relish.</p><p>An assortment of holiday pastries, pies and cakes will be available for dessert.</p><p>The cost is $38.95 per adult, plus tax and gratuity. Children ages 6 to 11 are half price, and those younger than 5 dine for free. Reservations are suggested. Visit hlinn.com/ news for more information. </p><p>TRYON </p><p>'BBQ Pitmasters' to visit Blue Ridge festival </p><p>The Blue Ridge Barbecue and Music Festival will host the cast and crew of Destination America's popular TV show “BBQ Pitmasters” June 14-15 at Harmon Field in Tryon.</p><p>Festival founder Jim Tabb, whose daughter Lee Ann Whippen has frequently appeared on the show, was instrumental in getting “Pitmasters” to come to Tryon.</p><p>“I've wanted this for a long time,” Tabb said. “The show has a great following, and it will bring even more national attention to our area.”</p><p>The Blue Ridge Barbecue and Music Festival will be celebrating its 20th anniversary this year.</p><p>“What a fitting way to add to the fun and excitement of this special birthday year,” chairman Chuck Britton said.</p><p>Visit blueridgebbqfestival. com for more information. </p><p>SALUDA </p><p>Tailgate market open on Fridays </p><p>The Saluda Tailgate Market is now open from 4:30 to 6:30 p.m. Fridays off West Main in Saluda.</p><p>Starter plants are available, as well as fresh foods. Call 828-606-5713 or visit saludatailgate.com for more information. </p><p>BREVARD </p><p>Cooking school plans several May classes </p><p>Blue Ridge Cooking School at 400 S. Broad St., Brevard, is hosting the following classes in May: </p><p>◆ Tuesday: Healthy grains and legumes class.</p><p>Students will learn all about natural, healthy carbs that fill you up, keep you full and satisfied, and taste great. Recipes for this class include red quinoa with pistachios, lentil stew with cannellini beans, curried couscous and a barley and kale salad. Cost is $35. </p><p>◆ May 15: Guest Chef Jose Rosario of Trailblazers Bar and Grill will be cooking the foods that he grew up eating in Puerto Rico.</p><p>He will make arroz con pollo with some surprises up his sleeve. Cost is $45. </p><p>◆ May 21: A full Greek Meal class, from soup to nuts.</p><p>Students will make souvlaki and an olive/ cheese tray. Then move on to moussaka with a real Greek salad. Also, galaktobouriko, baked custard sandwiched between layers of phyllo and drizzled with honey. Cost is $35. </p><p>◆ May 23: The Irish Cuisine class will make pork pie, duhallow cheese and grits souffle, bread-andbutter pudding with whiskey creme, and a bakewell tart. Cost is $35. </p><p>◆ May 28: The basic Thai cooking class will prepare chicken pad thai, beef with green curry, and chicken with red curry. Cost is $35. </p><p>◆ May 30: A Midday Meal at Downton Abbey class.</p><p>On the menu: bangers and mash (cumberland sausages with mashed potatoes), bubble and squeak (sauteed cabbage and potatoes), Welsh rarebit (ale and cheese sauce served over toast points) mushy peas, Eton Mess (berries and meringue) and a pint of English ale.</p><p>Call 828-883-8444 or email blueridgebakery@ yahoo.com for more information.</p>